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Coconut Pudding with Caramel Sauce

Serve up a distinctive dessert with this coconut pudding recipe from fashion designer Ralph Rucci.

  • Servings: 10
Coconut Pudding with Caramel Sauce

Source: The Martha Stewart Show, Episode 5128

Ingredients

  • 3 tablespoons unflavored gelatin
  • Nonstick cooking spray
  • 2 cups half-and-half
  • 1 cup sugar
  • 1 teaspoon pure almond extract
  • 3 cups freshly grated coconut
  • 3 cups heavy cream, whipped
  • 1 cup fresh shaved coconut
  • Ralph Rucci's Caramel Sauce

Directions

  1. Sprinkle gelatin over 1/2 cup water, and let stand until softened, about 5 minutes. Spray a 10-inch round nonstick springform pan with nonstick cooking spray; set aside.

  2. Bring half-and-half to a boil in a large saucepan over medium-high heat. Add gelatin mixture and sugar and cook, stirring, until gelatin and sugar have dissolved. Remove from heat and let cool slightly.

  3. Stir in almond extract and grated coconut; stir in whipped cream. Transfer pudding to prepared springform pan and transfer to refrigerator until chilled and set, 2 to 3 hours.

  4. Unmold pudding onto a serving platter and sprinkle with shaved coconut. Serve with caramel sauce.

Reviews (17)

  • MSMT 24 Jun, 2010

    Hey Sneaky ... Half and half is readily available commercially in the U.S., but it's easy to make on your own down under. It's basically a mixture of milk and cream. If a recipe calls for one cup of half-and-half, use 1/2 cup whole milk and 1/2 cup single cream. Half and half has about 20 calories per tablespoon and about 2 grams of fat. For comparison, coconut milk has 50 calories per tablespoon and about 5 grams of fat.

  • Sneaky_stitcher 24 Jun, 2010

    Could the "half and half" be replaced by coconut cream? it would be easier to get hold of in NZ and have a more coconut-ish taste..

  • vmbry 2 May, 2010

    Added to last comment: worried about all the fat

  • vmbry 2 May, 2010

    Hi Martha, I just Love this recipe. I have made it twice. It makes me feel happy when I have a piece. I really don't like plain coconut, so I toasted mine and let it cool before adding it. The second time I made it, I was worried about all the fat

  • Erin O-Sullivan 12 Apr, 2010

    Can't wait to try this! Half and Half, is just that - half milk, half cream :) Just Desserts makes vegan, gluten free unflavored gelatin (flavors too).

  • liuzzi81 11 Apr, 2010

    can anyone tell me what is half and half never heard of that i'm in australia.

  • kmai 11 Apr, 2010

    I would need zero coconuts because I would never try to wrestle coconut meat out of fresh coconuts! Did you hear all that her staff had to do to get that bowl of coconut? Whole Foods, here I come!

  • vickidmcconnell 9 Apr, 2010

    I've substitued coconut milk many times in similar recipes and it comes out fine.

  • mmlkitty 7 Apr, 2010

    Martha or any one else. Do you think you could substitute coconut milk for the half and half?

  • emilysophie 7 Apr, 2010

    Does anyone know how many coconuts you would need to make 4 cups? This looks amazing.

  • VintagePinkGlitter 6 Apr, 2010

    I was going to post that. Will pectin work?

  • VintagePinkGlitter 6 Apr, 2010

    I was going to post that. Will pectin work?

  • Kekegirl 5 Apr, 2010

    You can use agar-agar instead of gelatin I think.

  • Kekegirl 5 Apr, 2010

    You can use agar-agar instead of gelatin I think.

  • nonniewah 5 Apr, 2010

    this looks so delicious, but can you give me a substitute for the gelatin, I am a vegetarian. thanks!

  • KME1212 4 Apr, 2010

    Martha... thank you so much for giving this recipe to my mom and I on your show on April 1st!! I have to say this was AMAZING and my new favorite!! Thank you so much!! Hope to see you soon!

  • KME1212 4 Apr, 2010

    Martha... thank you so much for giving this recipe to my mom and I on your show on April 1st!! I have to say this was AMAZING and my new favorite!! Thank you so much!! Hope to see you soon!

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